Chicken roulade with oven-baked vegetables

Ingredients for 4 servings:

• 4 chicken breast fillets
• 250 g mushrooms, white
• 800 g potatoes
• 2 bell peppers, red or yellow
• 400 g carrot(s)
• salt water
• 400 ml vegetable stock
• n. B. herb cream cheese
• Sambal Oelek
• salt and pepper
• Garlic
• possibly tomato(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

simple, fast, inexpensive, delicious

First, flatten a chicken breast fillet for the roulade with a meat tenderizer (I always place the chicken breast fillet in a freezer bag and then flatten it). Spread some sambal oelek and herbed cream cheese on the chicken breast. Slice a mushroom and place it on top of the meat. Then roll it up into a roulade and pin it in place. Repeat with the remaining chicken breast fillets. Peel and dice the potatoes. Place the roulade and potatoes in an ovenproof dish. Dice the bell peppers and mushrooms and add them to the ovenproof dish. Season everything with salt, pepper, and garlic, add the vegetable stock, and cook in the oven at approximately 180°C for 30-40 minutes. In the meantime, peel the carrots and boil them in salted water.